Zippy Bean Stew

13 ingredients
13 steps

Ingredients

  • 2 (14 1/2 ounce) cans chicken broth (I used garlic, low sodium can be used as well)
  • 2 (16 ounce) cans kidney beans, drained
  • 2 (15 ounce) cans pinto beans, undrained (you can drain if you like)
  • 2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
  • 2 (4 ounce) cans chopped green chilies, undrained (optional)
  • 2 (15 ounce) cans corn, undrained (doesn't matter whether it's golden corn or white corn. Either is fine. If you use cream corn it tend)
  • 1 -3 cup water
  • 4 medium carrots, chopped
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 4 teaspoons chili powder
  • salt (optional)
  • 1 dash cayenne pepper

Directions

  1. 1
    In a large pot, combine all the ingredients.
  2. 2
    Bring to boil on medium heat for 15-30 minutes.
  3. 3
    Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended.
  4. 4
    Add seasonings to taste (2 teaspoons of salt ought to be enough).
  5. 5
    Add other seasonings--spice it up a bit.
  6. 6
    This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt.
  7. 7
    Switch the beans around.
  8. 8
    I will use lima beans, or great northern beans.
  9. 9
    Any type of bean can be substituted.
  10. 10
    Heck, use 4 different types of beans.
  11. 11
    It makes for a great healthy meal.
  12. 12
    You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans.
  13. 13
    It's a very flexible recipe you can add your own stuff to.

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